Shum Sam Wei literally means three tastes of Sichuan of being spicy, piquant and aromatic.
If you equate Sichuan cuisine with noisy and greasy environment, I would suggest you come here to have a look – it follows the trend of Chinoiserie, intrinsically appealing and sedate. Seen are the red lanterns raised in the big dining hall screened off by wooden partitions.
The three treasures (tastes) of the restaurants:
Spicy esoteric hot fish, i.e. fish filets in hot chili oil, RMB89.
Piquant bullfrog in rattan pepper, RMB79.
Aromatic tenderloin braised with rap oil, RMB59.
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